• Preheat your oven to 350°F (177°C). Butter two 9″ x 5″ loaf pans. 
• Let the zucchini drain in a colander to drop a little of its excess moisture. If you like, you can press more water out by wringing the grated squash in a tea towel, but you’ll need to add more water to make up for that lost moisture later. 

• In one bowl, combine the eggs, vanilla, sugar. Add the zucchini and the melted butter and stir to combine. 

• In a separate, large bowl, whisk together the flour, spices, salt, baking powder, and baking soda. 
• Pour the wet ingredients into the dry ingredients and stir to combine. You should end up with a very thick but still pourable batter. If there is not enough liquid to wet the flour and achieve a barely-pourable consistency, add water a tablespoon or two at a time until such a texture is achieved. 

• Divide the batter evenly into the two pans. It will not look like a lot of batter in each pan. Don’t worry, it will rise. 

• Place the pans in the oven and set a timer for 45 minutes. Bake the breads.

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• When the timer sounds, check the temperature with your Thermapen by inserting it deeply through the center of the bread and pulling it out slowly, looking for the lowest temp. If the lowest temp you read is 200°F (93°C) or higher, take the bread out. If not, close the oven and reset your timer for another 4–5 minutes or so, depending on how close to the pull-temp you were. 

• Allow the breads to cool in the pans until you can handle them. Turn the breads out and finish cooling. Serve, or cool completely and freeze in freezer bags.